Julienne mushroom: recipe and cooking tips

Julien is a dish that, thanks to its gentle,pleasant taste, conquered the hearts of many. In fact, julienne in France called the method of cutting vegetables: thin only 2 mm slices, about 6 cm long. There were no dishes with this name at that time, but it was similar and it was called "kokot", hence the name of the dishes in which it cook - a coconut.

There are many options for cooking juliennewith a variety of ingredients, but a unique classics can be considered julienne mushroom. This hot appetizer is quite simple to prepare, but the output has an unrivaled taste and aroma. So, here are some tips on how to make mushroom julienne.

First, all the ingredients must be rightchopped. This is one of the main ingredients on the way to a delicious dish. Mushrooms are cut with thin straws or small cubes, vegetables depending on the type - rings or thin straws. Meat products are better to pre-cook, cut as well as the rest of the ingredients - very thin.

Secondly, for the preparation of dishes suitable types of mushrooms: champignons, white, chanterelles.

Thirdly, the julien will have an unpleasant bitter taste if the onion is well roasted in it, so it should be removed from the fire as soon as it becomes transparent.

Fourth, by adding mushroom meat ingredients to the julienne, make sure that they have a soft and delicate texture. A great option will be a chicken, not a dry type of fish, ham, shrimp.

Fifthly, do not neglect such a component ascheese. It should be a lot. The most suitable cheeses for cheese are Gruyere, Emmental, Gouda. They all melt perfectly. If you want to get a crisp - mix the grated cheese with the finely ground breadcrumbs.

The main secret of delicious and tender julienneis the sauce. The best option is classic bechamel sauce. It can be added to the frying pan after the ingredients are fried, or poured directly into the combs.

Having become acquainted with the theoretical part, it's time to start practicing and prepare a julienne mushroom. First, prepare the sauce.

Béchamel sauce

Ingredients: butter (100 gr.), Salt, wheat flour (3 tablespoons), milk (800 gr.).

Preparation. We melt in the saucepan oil. Separately fry until golden colored flour. Mix the butter with flour and pour in the milk container, salt. Thoroughly beat whisk and bring the mass to a boil. Remove from the fire before the sauce has time to boil. If desired, add your favorite spices, cheese or white wine.

After the sauce is ready, you can proceed to the immediate preparation of the mushroom julienne.

Julienne mushroom

Ingredients: half a kilogram of champignons, two onions, vegetable oil, one chicken breast, hard cheese (300 gr.), Parsley or any other greens, pepper, salt.

Preparation. We rinse and chop the mushrooms with champignons, thin strips - chicken. Onions shred. In the cast-iron frying pan pour a little vegetable oil, pour onion and fry until the onion becomes transparent, add mushrooms and chicken to it, fry for another 5 minutes (stirring).

We spread out the mass of the cocotnuts, filling them with2/3, pour the sauce bechamel, from above generously pritrushivayem grated cheese. We send the coco to the oven and bake for 10 minutes at a high (220 degrees) temperature. Ready mushroom julienne sprinkled with herbs. We serve hot.

You can cook julien not only in the oven, but also in theaerogrill or microwave. In order to prepare a julienne in a microwave oven, set the power to 600 and set the timer for 11 minutes. After this time, turn on the "grill" mode and cook until an appetizing golden crust appears. For cooking in aerogrill put pots on the bottom grate and cook for about 20 minutes.